2 tsp olive oil
4 center-cut, bone-in pork chops
Salt & freshly ground pepper, to taste
2 Anjou pears, peeled, cored, and cut into ¾-inch-thick wedges
1 bottle (12-ounce) lager beer
¾ tsp dried sage
Preheat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate. Drain all but 1 tablespoon fat from pan. Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops. Add beer and sage into pan. With a wooden spoon, scrape up caramelized bits from bottom. Add pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with lid, reduce heat to low, and braise until chops are cooked through, 5 to 7 minutes. Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes. Serve pork chops topped with pears and sauce. Serves: 4.